Ingredients
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1 cup onion, chopped
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2 medium tomatoes, peeled, seeded and chopped
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2 anaheim chilies, seeded, deveined and cut into strips
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1 jalapeno pepper, seeded, and deveined and minced
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2 medium potatoes, peeled and cut into 1-inch cubes
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3 garlic cloves, minced
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1 teaspoon cumin seed
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1 lb fish, cut into small pieces (any white ocean fish will do -- snapper, haddock, flounder, etc. You can also use shrimp or a combin)
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1/3 cup cilantro, chopped
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1 teaspoon oregano
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6 tablespoons lime juice (about 1-1/2 limes)
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4 cups chicken broth
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1 teaspoon salt
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1 teaspoon pepper
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2 bay leaves
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1 tablespoon olive oil
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water
Instructions
- With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
- Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
- Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.